Name: Cardamom Creme Brulee Parfait with Candied Pumpkin
Prep time: 30 min
Cook time: 58 min
Total time: 3 h 8 min
Yield: 9
Cuisine: US
Ingredients: Cooking spray; 0.75 cup white sugar, divided; 5 egg yolks; 1 large egg; 2 teaspoons vanilla extract; 1 teaspoon ground cardamom; 0.5 teaspoon sea salt; 1 quart heavy whipping cream; Boiling water, as needed; 0.25 cup unsalted butter; 0.33 cup brown sugar; 0.5 teaspoon sea salt; 0.25 teaspoon ground cardamom; 0.25 teaspoon ground cinnamon; 10 ounces frozen cubed pumpkin; 7 tablespoons white sugar, divided

Elevate your dessert game with this sophisticated Cardamom Creme Brulee Parfait. Layers of creamy, cardamom-infused custard, sweet and spiced candied pumpkin, and a torched sugar crust create a symphony of textures and flavors that will impress any discerning palate. It's a delightful twist on a classic, perfect for special occasions or whenever you crave a touch of elegance.

Follow The Directions

01

Step

Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking pan with parchment paper; coat with cooking spray.

02

Step

In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup white sugar, egg yolks, egg, vanilla extract, 1 teaspoon cardamom, and 1/2 teaspoon salt. Mix on low speed until well combined.

03

Step

Heat cream in a small saucepan over medium heat, stirring often, until it begins to bubble (about 5 minutes); remove from heat. Slowly add the warm cream to the egg mixture, mixing on low speed. Pour the custard into the prepared baking dish.

04

Step

Set the baking pan into a roasting pan; carefully pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.

05

Step

Bake in the preheated oven until the custard is set when gently shaken (45 to 50 minutes).

06

Step

Remove baking pan from roasting pan. Cool to room temperature (about 30 minutes). Freeze until firm, at least 1 hour.

07

Step

Melt butter in a skillet over medium heat. Add brown sugar, salt, 1/4 teaspoon cardamom, and cinnamon; stir to combine. Add frozen pumpkin and simmer, stirring often, until reduced (about 8 minutes). Cool candied pumpkin to room temperature (about 10 minutes).

08

Step

Cut custard into 18 squares using a pizza cutter or sharp knife. Place 1 custard square in a serving dish, add a layer of candied pumpkin, and top with another custard square. Sprinkle each with 1 tablespoon of sugar. Use a kitchen torch to flame tops until deeply caramelized and a crunchy layer has formed.

For an even richer flavor, consider using dark brown sugar for the candied pumpkin.
If you don't have a kitchen torch, you can broil the parfaits for a few seconds to caramelize the sugar, but watch carefully to prevent burning.
The parfaits can be assembled ahead of time and stored in the refrigerator for up to 24 hours before torching.
Garnish with a sprinkle of chopped nuts or a drizzle of caramel sauce for an extra touch of indulgence.